‘Old school favorite’: Just 3 ingredients. It’s impossible to mess up.

This 3-Ingredient Vanilla Pudding Cake is a brilliant “pudding-topped” sheet cake that is incredibly moist and effortless. By splitting the batter into two square pans, you get double the surface area for that silky vanilla pudding layer. It’s a perfect make-ahead dessert because the cake actually improves as it chills, absorbing a bit of moisture from the pudding to create a melt-in-your-mouth texture.

3-Ingredient Vanilla Pudding Cake

Ingredients:

Directions:

Step 1: Prep the Oven and Pans: Preheat your oven to the temperature specified on the cake mix (usually 350°F). Lightly grease two 8×8-inch square baking pans with nonstick spray or a thin layer of butter.

Step 2: Mix the Cake: Prepare the vanilla cake mix according to the package directions, using the eggs, oil, and water amounts called for on the box. Stir until the batter is smooth, but avoid overmixing.

Step 3: Bake and Cool: Divide the batter evenly between the 2 square pans. Bake for 20/30 minutes (or as suggested on the box) until a toothpick comes out clean. Remove from the oven and let the cakes cool completely on a wire rack.

Step 4: Whisk the Pudding: Once the cakes are cold, whisk the 2 boxes of instant vanilla pudding with the 4 cups of cold milk for about 2 minutes. You want the mixture to be smooth and just starting to thicken.

Step 5: Assemble: Working quickly before the pudding sets, pour 1/2 of the pudding over each cake. Use a spatula to spread it evenly to the very edges of the pans.

Step 6: Chill and Serve: Cover the pans tightly and refrigerate for at least 1/2 hours. This allows the pudding to set firmly and the flavors to meld. Slice into squares and serve chilled.